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All groups → All products → Caramel → Caramel with fruit and berry fillings → №075 Caramel "Mandarin", wrapped → Ready caramel → Consolidated recipe

Consolidated recipe №075 Caramel "Mandarin", wrapped

Ready caramel
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 29.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 335.00 281.40 9.88 8.30 
Total6.7 93.3 1003.00 935.37 29.59 27.59 
Losses 0.3%2.77 0.082
Output6.7 93.3 1000.00 932.60 27.51 
Losses before baking/boiling, shrinkage 0.14818%93.3 1.49 1.39 0.0440.041
Baking/boiling 0.0%0.0280.001
Losses after baking/boiling, shrinkage 0.14818%93.3 1.49 1.39 0.0440.041
List of recipes
Caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 19.71 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 352.56 275.00 6.95 5.42 
3Citric acid (E330)91.2 9.66 8.81 0.19 0.17 
4Essence tangerine—  1.00 —   0.020—   
5Paint red—  0.50 —   0.010—   
6Sign up
Total7.6 92.4 1069.36 987.89 21.07 19.47 
Losses 0.9%8.89 0.18 
Output2.1 97.9 1000.00 979.00 19.71 19.29 
Losses before baking/boiling, shrinkage 0.4499%92.4 4.81 4.44 0.0950.088
Baking/boiling 5.64%60.01 1.18 
Losses after baking/boiling, shrinkage 0.4499%97.9 4.54 4.44 0.0890.088
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.88 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 510.00 51.00 5.04 0.50 
3Starch syrup78.0 267.78 208.87 2.65 2.06 
4Tangerine supply60.0 75.00 45.00 0.74 0.44 
5Lactic acid (E270)40.0 20.00 8.00 0.20 0.079
6Sign up
Total39.9 60.1 1409.32 847.63 13.93 8.38 
Losses 0.9%7.63 0.075
Output16.0 84.0 1000.00 840.00 9.88 8.30 
Losses before baking/boiling, shrinkage 0.44979%60.1 6.34 3.81 0.0630.038
Baking/boiling 28.4%398.44 3.94 
Losses after baking/boiling, shrinkage 0.44979%84.0 4.54 3.81 0.0450.038
Consolidated recipe, k=1.00587
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 29.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8519.19 19.16 19.30 19.27 
2Starch syrup78.0 9.59 7.48 9.65 7.53 
3Apple puree [GOST]10.0 5.04 0.50 5.07 0.51 
4Tangerine supply60.0 0.74 0.44 0.75 0.45 
5Lactic acid (E270)40.0 0.20 0.0790.20 0.080
6Sign up91.2 0.19 0.17 0.19 0.17 
7Essence tangerine—  0.029—   0.030—   
8Paint red—  0.010—   0.010—   
9Yellow paint—  0.010—   0.010—   
Total35.00 27.84 35.21 28.01 
Total phase loss 1.2%0.33 
Other losses 0.58%0.16 
General losses 1.8%0.50 
Output93.3 29.50 27.51 29.50 27.51 
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Recipe on №075 Caramel "Mandarin", wrapped contained in handbooks:

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